You really opened up the proverbial can of worms with this thread.
I have eaten thousands of bowls of chili, and most of them have been good, and all of them have been different.
My own chili is a simple mix of crushed tomatoes, diced onions, garlic, chili powder, cumin, chili powder, cayenne, and either diced or ground beef. I alter it with whatever fresh herbs I happen to have growing at the time. There is no recipe, I just shoot from the hip.
To me, the beauty of chili is that it is never the same from one batch to the next, depending on what is available at the time. It is working-man food. You cook what you got.
Chili is blue-collar food. There are a lot of ways to make good chili.